Grease pie tin (I use 20 cm round spring form tin) and line the bottom with baking paper. Place the the first sheet of pastry in the bottom of the tin and work to the side about 3-4 cm high. Cut the excess and patch carefully, fill with chicken and corn mixture and cover with the second pastry sheet. Crimp the edge tightly and prick with fork in 3-4 places. Brush with egg. Chill the pie for at least 15 minutes.

Baked in pre-heated oven (200 degrees C) for 45 minutes - cover with a piece of foil if top of the pie gets too brown after half an hour. Rest the pie for 15 minutes before serving.